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Gourmet autumn

is in progress, to Mesola (FE), a fragrant and flavorful appointment with truffles, mushrooms and delights of the undergrowth. A unique and unmissable to discover a wealth of yet unexplored: the truffle Delta, which is about to become, thanks to the characteristics of the land mesolane, one of the excellences of the gastronomy of the province of Ferrara.

To interpret the flavors of autumn an \u200b\u200bexceptional chef, Igles Corelli proposed, for each day, a very original menu:

• entratina
  creamed cod with truffle
• Appetizer
  Flan wild mushrooms and truffle fondue
• First
  Romagna lasagna crunchy blackberry and truffle sabayon
According
• 
  fricassee of kid truffle
• Dessert
  
  Cappuccino Gelato Truffle gourmet truffles

The event, created just this year, as the beautiful scenery and Castello Estense will end on November 2 with the cuisine of Igles Corelli and an interesting panel discussion on "Tartuffe, a resource not yet fully utilized - two plans for the territory: magnatum pico and studs" .

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Risotto with pumpkin on my way

Ingredients for 4:

• rice gr. 300 (so che i puristi del riso mi daranno addosso, ma io uso il parboiled, l'unico che conservi un notevole quantitativo di vitamine del gruppo B)


• zucca gr. 120 (se la trovate intera, scavatela e conservate l'involucro)


• scamorza affumicata gr. 100


• 1 scalogno


• 4 foglioline di salvia secca


• 3 cucchiai da minestra di panna da cucina


• parmigiano q.b.


• olio extravergine di oliva q.b.


• brodo vegetale q.b. (io preferisco usare solo acqua salata per i risotti)

Tagliate la polpa di zucca a cubetti e fatela ammorbidire in forno per 5' tra due fogli di carta stagnola. Mettete a soffriggere lo scalogno, finemente tagliato, e le foglioline di salvia sbriciolate; aggiungervi anche la zucca. Unitevi il riso e farlo dorare (il parboiled assume un colore proprio più dorato). A questo punto versate l'acqua salata o il brodo a piccoli mestoli finché il riso non sarà cotto. A cottura ultimata, unire la scamorza a cubetti e fate in modo che si sciolga, aggiungere panna e parmigiano per mantecare (in questo caso non uso il burro).
Se avete a disposizione la zucca svuotata, usatela come piatto di portata.

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Trick or treat?

La festa Halloween is widespread in the Anglo-Saxon world, there are many legends about this time, different customs and celebrations. From
a lot 'of years the recurrence is also strongly felt in Italy, probably because it makes it commercially and it does not matter if it is part of our tradition. In fact, the origins can be traced back in the lands inhabited by the Celts, a people devoted to agriculture, for which the end of October was the end of the harvest and the beginning of winter and a new year, when the laws of space and Time seemed suspended and the dead returned to earth.
The name, however, is of Catholic origin: All Hallows All Saints is Italian, but as it was felt that the day started the night before and not at midnight, All Hallows' Even , then contracted in Halloween , was the festival began October 31 and November 1.